• The Happy Goat Cheese Company


    The Happy Goat Cheese Company is located in the heart of the Cowichan Valley on Vancouver Island, British Columbia. We turn the milk from our herd of dairy goats into a variety of raw-milk goat cheeses - we hope you'll try them!


    You can find our cheeses at a number of popular Vancouver Island farmers markets, cheesemongers, and restaurants.

  • Join the Club!

    Cory, Kirsten, and all of our goat ladies invite you to join our 2017 Connoisseur’s Club! Each month, you will receive a unique and delicious, raw-milk goat’s cheese. For the duration of the club, members will also receive 10% off regular priced Happy Goat market purchases.


    In order to prepare for our production season, the deadline to join is December 31, 2016.



    We produce a variety of uniquely flavoured, raw-milk goats cheeses. Below is a limited selection of our cheeses - additional varieties are available on a seasonal basis.

    Tomme de Vallée

    Based on a traditional French recipe we brought back from foothills of the Pyrenees mountains, Tomme de Vallée is complex and delicious. With a slightly crumbly texture, this aged, goat's milk Tomme is buttery, with a delicate, underlaying earthliness. Aged for 6 to 12 months.


    Ingredients: Unpasteurized goat's milk, rennet, bacterial culture, salt.


    La Mancha

    Our take on Manchego. La Mancha is a firm and buttery cheese, with a subtle, sweet milk finish. Pairs well with white wines. Aged for 5 months.


    Ingredients: Unpasteurized goat's milk, rennet, bacterial culture, salt.


    A week after this cheese is made, we coat each wheel with a blend of rosemary, savory, and thyme, and then allow a natural, fluffy rind to develop. Mandolin has a soft, smooth paste with earthy, herbal notes. Pairs well with local red wines. Aged for 2 to 3 months.


    Ingredients: Unpasteurized goat's milk, certified organic herbs (may include: rosemary, savory, and thyme), rennet, bacterial culture, salt.


    A Mediterranean classic. Goes well on pizza, in a fresh salad, or on its own with a bowl of marinated olives.


    Ingredients: Unpasteurized goat's milk, rennet, bacterial culture, salt.


    Farm gate sales are not available at this time. As we expand our team and operations we hope to offer these in the future. To learn about special events & market schedules, please sign up for our newsletter and subscribe to our Facebook and Twitter feeds.


    We are pleased to offer tours for groups of 10 or more when booked in advance. Please contact us for more information.


    2016 Farmers' Markets


    Duncan Farmers' Market, Saturdays from 9am - 2pm, April 2 - October 29

    Cedar Farmers' Market, Sundays from 10am - 2pm, May 8 - October 30




    Hilary's Cheese, Cowichan Bay

    Hilary's Cheese, Victoria


    Cory Spencer

    The Goat Guy

    Cory's interest in cheese blossomed after a visit to a small cheese shop specializing in imported French cheeses.  With over 200 varieties to choose from, he was hooked!  He later apprenticed with local and European cheesemakers, before moving to Vancouver Island in 2010 with his wife, cats, and a small herd of dairy goats.



    Kirsten Thorarinson

    The Big Cheese

    Kirsten has always liked making things with her hands. She is particularly good at following recipes - the key to successful baking is accurate measurement after all! After several years in the corporate world, it was time for a change and cheese was the perfect option. She has taken workshops locally with award winning cheese makers and honed her craft with a hands on approach.


    Kirsten serves as secretary for the Cowichan Agricultural Society and director for the Duncan Farmers' Market Society.


    We'll email you from time to time with farm news, new cheese availability, special events, and really cute goat pictures.


    Follow us on Facebook! Call us or email us if you have any questions, would like to place an order, or just want to say, "Hi!".

    5060 McLay Road

    Duncan, BC V9L 6S1



    250 701 7533